How to cook aiguillette de canard

the South of France is famous for its duck. i was not so much a duck person when i was living in Asia. especially since we never usually eat duck in the Philippines. but here, i have learned to appreciate it much, much more than before.

this week, since my husband was on a week-long business trip, i was left to my own devices in the kitchen. and so, having no choice, i decided to try my hand at cooking aiguillette de canard in the same way that my husband cooks them, but with a little bit of my own personal touch.

it’s actually very simple, you just buy it as it is from the supermarket, like this:

aiguillette is the sides of the duck, cut into strips

before throwing it on a non-stick pan, i like to grease it a bit with vegetable oil (i use colza oil, btw). and then just cook it on medium heat until the sides start to brown. and then you can turn it over.

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Menu de Pâques (Easter Menu)

for non-french speakers: all photo captions are in English.

hier midi, on a profité le menu de pâques d’une brasserie qui s’appelle Le Bibent. on se trouve cette brasserie pratiquement au Place du Capitole de Toulouse.

the easter menu of Le Bibent, a famous brasserie of one of France’s top chefs, Christian Constant

le menu q’on avait manque les rilletes de sardines indiqué dans le menu ci-dessus. mais cétait très bon quand même. et j’ai trouvé le reste des plats copieux.

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